Archive for October, 2006|Monthly archive page

Eggplant Parm

So here is the recipe to turn all of you eggplant haters out there
into eggplant lovers. This is quick, easy and delicious. Make it with
spaghetti and it is a full meal. Make more and it would be great at a
party. Add some salad and bread and you have all of your courses and
will certainly leave the table satisfied.

  • 1 eggplant (peeled and sliced into half inch slices)
  • mozzarella cheese (get the good stuff)
  • sauce (your favorite, I use a simple marinara)
  • breadcrumbs(with Italian herbs or make up your own herb mixture)
  • egg
  • olive oil

Beat egg in shallow dish or bowl. Pour small amount of breadcrumbs
into a second bowl. Don’t put too many crumbs in at once as they get
chunky with egg yolk. Pour enough olive oil into a frying pan to
thinly coat the bottom, add more durring cooking if needed.
Dip eggplant slices into eggyolk, let eccess drip off, and coat both
sides in breadcrumbs.
Cook eggplant in pan till brown on both sides, be careful not to burn,
lay on paper towel to drain off excess oil.
Assemble:
In a baking dish put down one piece of eggplant, a small handful of
cheese( or more if you like) and second piece of eggplant. repeat with
remaining ingredients. cover dish in foil and bake at 375 for 10 -12
minutes.
uncover, add remaining cheese to top of each pile and pour in some
sauce. cook for another 10 minutes.

If eggplant pierces easily with a fork it is done

optional: you can add sliced mushrooms, olives, spinach, basil leaves
or whatever your tastebuds desire between the layers.
Thanks Max!

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Bubble and Squeak

Yummy comfort food for potato lovers! This is an English dish, and the
name comes from the sounds that emerge from the frying pan while it
cooks. It pairs well with a green veggie or salad on the side.

  • 10 to 12 medium potatoes, steamed until just tender and peeled
  • 4 tablespoons olive oil
  • 1 small onion, coarsely grated
  • 1/2 medium green cabbage, coarsely grated or sliced into 1/4-inch
  • strips (approximately 4 cups)
  • 3 to 4 tablespoons water
  • Salt-free seasoning
  • Freshly ground pepper

1. Grate the potatoes on a coarse grater (works best if potatoes have
been chilled for several hours). Place 2 tablespoons oil in a nonstick
skillet at least 10 inches across. Heat the onion and saute over
medium heat until soft.

2. Add cabbage and continue sauteing, adding 3 to 4 tablespoons water
to keep cabbage from scorching, until cabbage turns bright green and
soft. Add potatoes, seasoning, and pepper to taste. Mix thoroughly.

3. With a spatula, press mixture evenly into pan to form a flat cake.
Cook over medium heat until the bottom of the cake is browned and
crispy, approximately 15 minutes.

4. Cover pan with a flat platter or pizza tray and invert skillet to
remove cake. Add remaining 2 tablespoons oil and coat entire skillet
evenly. Slide potato cake carefully back into skillet and press down
to brown second side. Cook until surface of cake is crispy and inside
is soft. Slide onto a serving platter and cut into pie-shaped wedges.

Serves 4 to 6.

From: The American Vegetarian Cookbook by Marilyn Diamond

Thanks Abbi!

Chili Season!

Just made this on Saturday for my first chili of the year. After a nice long bike ride to our company picnic and three hours hanging out in the cold and rain, coming home to drink a few stouts and cook this chili made for a perfect afternoon. Note the relatively small batch size. If you’re cooking for many or want to have leftovers you’ll want to double or triple the recipe.

  • 1 small onion, chopped
  • 1 tbsp olive oil
  • ½ small red bell pepper, chopped
  • 1 cup water or vegetable stock
  • 1 cup apple juice
  • ½ tsp dried oregano
  • ½ tsp ground cumin
  • ½ tsp salt
  • ¼ tsp cayenne pepper
  • 1 3.8-oz can pickled green chilies (I used three dried chilies instead)
  • 1 19-oz can black beans, drained and rinsed
  • 1 5.5-oz can tomato paste
  • ¼ cup basmati rice
  • ¼ cup fresh cilantro, minced
  • ½ cup rice or soy cheddar “cheese” grated (optional)

In a large saucepan on medium heat, sauté the onions until translucent. Add the red peppers and sauté for an additional 2-3 minutes. Add the water, juice, oregano, cumin, salt, cayenne, and chilies. Bring to a boil, then reduce heat and simmer for 5 minutes. Stir in the beans, tomato paste and rice. Cover with lid and simmer for 15-20 minutes or until rice is cooked; stir occasionally to prevent from sticking. Stir in cilantro just before serving and top each bowl with “cheese” and/or soy sour cream. Makes 2 large or 4 small servings.

From La Dolce Vegan